A model to assess lactic acid bacteria aminopeptidase activities in parmigiano reggiano cheese during ripening

Journal of Dairy Science

Volumn 91, Issue 11, 2008, Pages 4129-4137

  Gatti, M ^a   De Dea Lindner, ^a   Gardini, F ^b   Mucchetti, G ^a   Bevacqua, D ^a   Fornasari, M E ^c   Neviani, E ^a  

^a UNIVERSITY OF PARMA   (Italy)

^b UNIVERSITY OF BOLOGNA   (Italy)

^c ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

Author keywords

Ammopeptidase activity; Lactic acid bacteria; Parmigiano Reggiano cheese; Predictive model

Indexed keywords

BACTERIA (MICROORGANISMS);

EID: 55849091788     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2008-1069     Document Type: Article

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